For two calzone doughs:
3 c. gluten-free all-purpose flour
1 tsp. salt
1 tsp. instant dry yeast
¼ c. brown sugar
1 T. olive oil
1 egg
1 c. warm water (about 90°F)

Toppings (per calzone):
2 T. marinara sauce
¼ c. mozzarella cheese, grated
3 tomato slices
Fresh baby spinach
Fresh basil leaves
Olive oil

To make the dough, blend flour, salt, yeast and brown sugar in a mixing bowl. Add oil, egg and warm water to bowl and mix with dough hook on Speed 2 for five minutes, scraping bowl as necessary. Divide dough into two dough balls. On a floured or oiled surface roll each dough ball into a 12” circle. Transfer to an oiled sheet pan.

In the bottom center of each rolled-out dough skin, layer marinara sauce, cheese, tomato slices, spinach and fresh basil, leaving 1” around the rim for sealing. Fold the top half of the dough over and press to seal the edges. Brush the calzone with olive oil. Cut three slits in the top of the calzone and sprinkle with extra mozzarella cheese. Bake at 350°F for 15 to 18 minutes until edges are golden-brown. Cool for three to five minutes before enjoying.